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Finding Hedgehog Mushrooms in the Woodlands ~ by WoodlandsTV

By woodlandstv

Slow connection? Watch in lower quality

Fraser Simpson continues his wild mushroom foraging. This month he introduces us to the highly desirable Hedgehog Mushrooms...

A CAN FILM for Woodlands TV
https://www.facebook.com/filminthecan

Additional photography by Laura Turner www.wildlifegardenproject.com

Posted in: Foraging, Survival, Traditional Skills ~ On: 15 January, 2015

8 comments so far

WoodlandsTV
January 15, 2015

NibiruLives
January 15, 2015

he puts them in a fishing creel !!   ha, ha, hilarious.

Rex Green
January 17, 2015

Looks ideal to me. 

NaturalBowWoman
January 23, 2015

very helpful, I haven't studied foraging for mushrooms yet and this is a great introduction into them…loved the real hedgehog too, really cute.thanks

MOUNTAINOUS
October 26, 2015

nice. they are covering my forest floor. i made a tiny clip just now showing one tiny area. but they are everywhere. wow. so fun. i love hedgehogs

Jude Irwin
December 13, 2015

Hi. These British examples are nothing like the large (plate-size) sarcodon imbricatus (scaley hedgehog) fungi we have been gathering in the forest here in central Portugal this December. Yes, while the UK and USA freeze, we are picking lovely, edible fungi. Ours are plate-size, buff to grey caps with heavy very dark brown or black scales like wood shavings; underneath the 'spikes' are grey; flesh dense and firm whitish to greyer as it ages. They are good young or older, but avoid those which have all-black or dark caps. Too old. Nothing seems to predate them except us! Excellent as the basis of a sumptous 'champignon veloute' soup, sauteed on crispy toast, incorporated into stews with a nice, plump rabbit or married to other stuffing ingredients in a fowl. I think they'd be great accompanying a tender steak, but we can't find any of these. The Portuguese have little idea of how to source, age or cook good beef; Spanish folk do. Their taste is nutty with a finish reminiscent of the woodruff in May wine; or think of the scent of santolina or a frond of fresh chervil. Somewhat similar. I have been told they are not so good dried and reconstituted, but I haven't tried. Can't resist eating them fresh!

Aaron
January 29, 2016

+NibiruLives I use a fishing creel for this, as well.

Jon Lynch
August 28, 2016

Fantastic. Thank you.

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